LIFTED FROM CHEF REGGIE ASPIRAS' PHILIPPINE DAILY INQUIRER COLUMN, 8/30/2012, TITLED "EARLY CHRISTMAS GIFT LIST - FROM COFFEE TO 'PINIPIG SUMAN'"
It’s beginning to look a lot like Christmas, well at least in the next two days it will. And what better way to celebrate the holidays than by waking up to 12 different flavors of coffee for each of the 12 days of Christmas.
Robert Francisco of Boyd’s Coffee recently came up with a dozen holiday flavors that are unlike many of those available.
Francisco’s coffees are a delight not just for their aroma but also for their taste.
I have been a flavored coffee fan for years. Unfortunately there are many brands that do not allow you to enjoy the whole experience. Some just have luscious aroma but have lackluster taste.
This is how Boyd’s coffee is different.
I had the most wonderful time tasting some of the variants during the World Food Expo; each one stayed true, in character and form—the Cinnamon Ginger Bread, Crispy Oatmeal Crumble and Hazelnut tasted exactly as they should (the hazelnut was earthier, nuttier, muskier than those I’ve tried). Each is well rounded, full—in flavor, with its own identity and not acidic.
The other flavors I have yet to try are Butter Rhum, Caramel Nut, Roasted Caramel, Irish Crème, Butterscotch, Caramel Kettle Corn, Toffee, Caramel Hazelnut Cream and Cinnamon Hazelnut.
I learned from Francisco that he makes his coffee with only high-grown Arabica, which is sweet, nutty balanced and clean, with mild sharpness, perfect for flavoring.
“All our coffee varieties are freshly roasted. We roast, and, in the case of our Christmas coffees, flavor the beans only when you order.”
Francisco’s coffee uses oils based on the quality and their capacity to make their coffee taste as close and as natural to their respective flavors as possible.
Let us enjoy the first of our many Christmas cups of coffee. They’re best enjoyed with milk and sugar, lalo na kung walang true love!
(Call 0922-8745217, 7462233,7462693)
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| Chef Reggie Aspiras with Franklin Tiu of Far Skyes Enterprise and Roberto Francisco of Boyd's Coffee, WOFEX 2012 |
This picture says it all... Three weeks ago it was love at first glance when Chef Reggie Aspiras, one of the most revered culinary masters in the Philippines, visited the Boyd's Coffee & Far Skyes Enterprise booth during the WOFEX 2012 show. What started as an annual "Hi, how are you?" cascaded as the vibrant-crimson foil packaging of Boyd's flavored coffee caught Chef Reggie's fancy. Sampling the various flavors interested her even more, thus it led to her writing about it in her much-read and much-awaited weekly column in the Philippine Daily Inquirer.
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